FRENCH BAGUETTE INSTRUCTIONS using Better Batter Bread flour.

Описание: French Bread / Ultimate Recipe Bread Flour

By patrick auger / bb flour

Description:
If you miss a traditional French bread recipe, this is amazing traditional French bread recipe. It also makes amazing rolls and dinner rolls and also sandwich buns.

Ingredients:
1 package or 7 g instant, rapid or 7g active dry yeast

35g sugar ( this will help with browning.

560g g warm water 110F

12 g salt

4cups 560g. Better Batter Bread Flour*

Ice cubes or spray bottle.

Directions
If using active dry yeast, add the active dry yeast and the sugar into the warm liquid. Allow 5–10 minutes for the yeast to bloom. Once it has, proceed with the recipe.
Add all ingredients into the bowl of a stand mixer. Attach the paddle attachment to the mixer. Beginning on low speed, mix to combine, about 2 minutes, then increase speed to high. Continue to beat for 10 minutes, or until dough is cohesive and fluffy. Turn mixer off, and remove paddle. This very important step do no skip this. **
Proof #1
Bulk proofing: Turn dough into a 2 to 4 quart plastic storage container with lid (or plastic wrap). Allow to
proof/hydrate for at least 60-90 minutes in a warm place. This could take up to 2 or 3 hours. The dough
should double in size. This is a very crucial step. Do not miss this step. The time can vary dramatically
based on your proofing conditions. It may take less time or more, but it needs to double in size.


FRENCH BAGUETTE INSTRUCTIONS
Shape dough. Turn dough out onto a floured board or counter. Divide the dough into 1 lb each or. Into 4 small loafs. You can get about. Two large loaf out this or 4 small loaf



Shape. Using a rolling motion, shape each pound of dough you have measured out into a long loaf (about 9 inches in length) with pointed ends.
Place & Cover. Place loaf on parchment paper that has been sprinkled with flour. IF making multiple loaves, ensure they are at least 3" apart. Cover with oiled plastic wrap or damp dish towel.
Allow to rise in warm location until doubled in size, about 35 to 55 minutes. While the dough is rising, preheat oven to 550°F.
Prepare oven. In the lower rack of the oven, put an empty metal jelly roll or cake pan. This will be used for adding ice cubes to create steam in your oven. Place a baking steel, cookie sheet or pizza stone, place it in the middle rack of the oven and heat for 45 minutes.
Sprinkle baguette(s) with flour. Once the loaf or loaves have doubled in size, uncover and sprinkle with Better Batter flour.
Score 4 diagonal slashes down each French loaf with a sharp chef's knife, razor blade, or bread lame.
Transfer the loaves to the oven. Using the parchment paper to support the transfer, place the loaves on the preheated baking steel or pizza stone in the preheated oven. Immediately add a few ice cubes to the empty metal baking sheet/pan that is on the bottom shelf. After 5 minutes add a few more ice cubes.
Reduce the oven temperature to 450°F if oven run hot drop temperature to 400 degrees and bake for an additional 20 minutes. Remove the parchment paper from the bottom of loaves and continue to bake, 10 minutes, optional, to allow the bottoms to create a crisp crust. The loaves are done when they reach an internal temp of 210°.
Transfer to a cooling rack and allow to cool completely before slicing and serving.



Measure out 1lb per loaf. Follow the instructions for shaping, proofing and baking.
SHAPE & BAKE. Use additional flour to coat a rolling surface, place the dough onto the surface, rolling gently to lightly coat the surface of the dough and flatten out excess gas.
Using this recipe.:

https://www.betterbatter.org/products...